It’s that time of year where we think about everything cranberry. These Cranberry-Orange muffins are no exception. Simple to make and absolutely delicious. Enjoy them for a breakfast treat or with a cup of coffee in the afternoon. I love that cranberries are naturally loaded with vitamin C and well-known for helping urinary track health.
Cranberries grow on low-lying vines (similar to strawberries) in beds layered with sand, peat, gravel and clay. These beds are commonly known as bogs or marshes and were originally created by glacial deposits. Commercial bogs use a system of wetlands, uplands, ditches, flumes, ponds and other water bodies that provide a natural habitat for a variety of plant and animal life. They’re harvested from mid-September to November in North America. Bogs are flooded the night before the harvest with about 18-inches of water. Growers then use water reels to churn the water and loosen berries. Because cranberries have an air pocket, this allows them to float to the surface of the water. They corral the berries and load up in trucks to bring to processing facilities.
Multiple generations have nurtured and cultivated wetlands, contributed to their local communities, provided shelter and habitat for hundreds of plants and animal species, and helped to preserve the beautiful New England countryside. Ocean Spray originated from three cranberry growers and now has over 700 farm families in their cooperative. They’ve been extremely successful with creating and manufacturing innovative cranberry products, including canned jellied cranberry sauce and cranberry juice cocktail.Just place the cranberries on a cutting board and rough cut with a chef’s knife. Yes, some may roll away. But as you cut them, that cut pile will help to keep the uncut ones in place. (Cranberries last in the fridge for weeks, and in the freezer for many months!)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 3/4 cup all-purpose flour
- 1/4 cup 1/2 stick butter, softened
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, softened
- 2 large eggs
- 1 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons pure orange oil
- zest of one orange
- juice from one orange 1/4 cup
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 cup fresh or frozen cranberries roughly chopped
In a medium bowl, combine the streusel ingredients with your hands until it becomes crumbly. Set aside.
In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter and the sugar together. Add the eggs and sour cream and beat them in well. Add the vanilla, orange oil, orange zest, juice and combine.
Beat in the flour, baking powder, salt, and nutmeg and mix until combined. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Gently fold in the chopped cranberries with a spatula.
Scoop or pour the muffin batter evenly into 12- paper lined muffin cups. Sprinkle streusel topping on the unbaked muffins.
Bake in a preheated 375 degree F oven for about 30 minutes. Or until a toothpick when inserted comes out clean. Let cool for 10-15 minutes before enjoying.